Tailgating recipe: Frito Pie with Chile con Carne

Talk about tailgating-worthy portability: The Texas classic known as Frito pie can be enjoyed in all of its meaty, cheesy glory in the self-contained vessel that is a mini chip bag.

"You just spoon the chili right into the bag, add all of the toppings and put a plastic fork in it," says Bailey Morris, who advises reducing the cooking time on the chili from eight hours to five or six if you plan to leave your slow cooker plugged in at the stadium.

Easy eating, and even easier cleanup.

Frito Pie with Chili con Carne

Ingredients

1 tsp. bacon grease or vegetable oil

2 pounds extra-lean ground beef

4 cloves garlic, minced

3 Tbs. chili powder

1½ tsps. cumin

1 tsp. dried oregano, preferably Mexican

¾ tsp. salt

½ tsp. sugar

¼ tsp. black pepper

¼ tsp. cayenne pepper (optional)

2 8-ounce cans tomato sauce

1 10-ounce can diced tomatoes with green chiles (such as Rotel brand), with its juice

Spray the inside of the slow cooker with cooking spray. Heat a large skillet or cast-iron pan on the stovetop over medium-high heat and add the bacon grease. Crumble in the ground beef and cook until the meat is no longer pink, about 5 minutes. Add the garlic and cook for another minute. Mix in the chili powder, cumin, oregano, salt, sugar, black pepper and cayenne. Cook for 1 more minute.

Pour the beef mixture into the slow cooker and add the tomato sauce, tomatoes, chiles and kidney beans. Stir well. Cover and cook on low for at least 8 hours and up to 9 hours.

To serve, spread the chips in a 9- by 13-inch casserole dish or divide among eight smaller bowls. Pour in the chili, then top with the cheddar, sweet onion, jalapeños and sour cream, and serve. Alternatively, cut open eight individual serving-size bags of chips, divide the chili and toppings evenly among the bags and eat straight from the bags with a fork.